Heat oil in saucepan over medium heat. Add carrot, onion and garlic; cook, stirring, until vegetables are softened, about 3 minutes.
Stir in rice; cook 1 minute. Add salt, broth and water. Bring to boiling. Cover; reduce heat; simmer 20 minutes or until rice is tender.
Remove from heat. With fork, gently stir in parsley and butter. Makes 6 servings.